Toffee Cake

This is a great last minute recipe. It takes minutes to make and is light and delicious. If in a rush you can serve it right away but it’s best if refrigerated for 24 hours to allow the flavors to blend.

Toffee Cake


  • 1 (10 inch) angel food cake
  • 1 (12 ounce) container frozen whipped topping, thawed
  • 6 (1.4 ounce) bars chocolate covered English toffee


1 Split angel food cake in half horizontally.

2 Stir together the whipped topping and the crushed toffee bars. Use to fill and frost cake. Cover and refrigerate cake.

You May Also Be Interested In


No Comments Yet

Login To Leave A Comment